Toovar Dal With Coconut

Kerala festival Vishu( New year ) is approaching it's on April 14th 2016 & I'm wishing my readers a happy & prosperous Vishu !!!! So here I'm updating another Kerala  sadhya recipe Dal curry with coconut (Parippu curry) :) :)
Sadhya is not complete without Parippu curry, it's a traditional Kerala dish made with toovar Dal & coconut paste  the way my mom used to make & drizzle it with ghee while serving :) :)
Nowadays it's even made with split green gram Dal with out coconut, i prefer the traditional version. For me  this dish is just a divine you don't even need any side dish to go with  dal curry it tastes so good on it's own. Goes well with steamed rice , Ghee rice or rotis.

So let's now go into making of this Kerala version nadan parippu curry it's yummy :)

• Click here - GHEE RICE

Ingredients :

Serves : 4

• 1/2  cup / 100 gm toovar dal .
• 1/4 cup grated coconut.
• 2 red chilies.
• 1/2 tsp turmeric powder.
• 1/2 tsp jeera / cumin seeds.
• 2 green chilies.
• 1/2 tsp grated ginger or paste.
• 1 tbsp +1 tsp ghee.
• 1 thinly sliced onion.
• Few curry leaves.

Method :

• Wash the dal & soak for 5-10 min.
• Pressure cook the dal with 1/4 turmeric powder, ginger, green chilly ( just give a slit ), 2 cups water, 1 tsp ghee & cook till dal is tender( you might need 2=3 whistle ) do not over cook the dal. (discard  the green chilies)&  Keep aside.
• Meanwhile grind the coconut, 1/4 tsp turmeric powder, red chilies to a fine paste, when it's fine add the jeera & blend for 2 min.
• Add the coconut paste to the dal with the salt to taste  &let it boil for 5-7 min or till the dal curry is thick on low flame once it's thick off the flame.
• Now prepare the tadka, heat ghee in a pan add the thinly sliced onions & saute to a golden brown color add the curry leaves saute for a sec & add to the dal & mix it well.
• While serving drizzle ghee over it. 

Happy Vishu

Sambar Masala Powder

They fresh aroma of the home made sambar are worth the effort :)The spices used gives sambar it's uniqueness & i'm sure every south Indian  have their own unique sambar powder recipe.
It's always best to make your own sambar powder @ home if you can... The aroma of it alone will have you wanting to make a fresh batch each time you make a sambar:)
However making @ home you can adjust the ingredients according to your taste. Here I've given 2 types of sambar powder the 1st one is a kerala version & the 2nd is a Karnataka version given to me by my Bangalore friend .
Make sure  once the powder is brought from the mill immediately transfer on a paper spread it & cool completely, sift it then store in a bottle & refrigerate it comes up to 6-7 months :) 

Kerala version

Kerala sambar ingredients.

Ingredients :

1. 1/4 kg red dry chilies.
2. 1/2 kg coriander seeds.
3. 50 gm methi / fenugreek seeds.
4. 100 gm jeera / cumin seeds.
5. 30 gm  peppercorns.
6. 3 long piece turmeric.
7. 2 tsp asafoetida / Hing (crystals).
8. 10 gm cinnamon sticks.
9. 50 gm mustard seeds.
10. 60 gm raw rice.
11. 2 bunches curry leaves.
12. Rock salt a handful.

Method :

1. Wash the curry leaves & the raw rice well & keep aside to drain.
2. Once it's drained completely keep it to dry in the sun till dry.
3.  If it's summer then it's best you dry the red chilies in the sun for 2-3 days or you can use the oven to make it crisp (Make sure you do not burn it) might take 5-10 min.
4. Heat a heavy bottomed pan, roast the coriander seeds on medium flame keep stirring when its nearly crisp add the curry leaves ,cinnamon & keep on stirring till crisp & aromatic,remove from the pan spread it on paper or a muslin cloth.
5. In the same pan add the methi seeds roast for 1-2 min remove & add it to the coriander seeds mixture.
6. Repeat  the same with jeera, peppercorns & the rice remove & add to the rest of the roasted ingredients.
7. Next roast the mustard seeds when it pops add the hing when it stops poping add to the roasted ingredients.
8. Roughly break the turmeric pieces  using a mortar & pestle & add to the roasted ingredients.
9. Add all the roasted ingredients with  the rock salt in a steel  container & give it to the mill to powder it .
10. Store in a clean dry jar comes up to 5-6 months.

Karnataka Sambar Ingredients.

Ingredients :

1. 1/4 kg red dry chilies.
2. 1/4 kg byadgi red chilies.
3. 1/2 kg coriander seeds.
4.  50 gm methi / fenugreek seeds.
5. 100 gm cumin seeds / jeera.
6. 30 gm handful peppercorns.
7. 3 long turmeric piece.
8. 2 tsp asafoetida / hing.
9. 50 gm mustard seeds.
10. 30 gm channa dal .
11. 30 gm urad dal.
12. 2 bunches curry leaves.
13. Rock salt a handful.

Method: 

• Wash the curry leaves & channa dal & urad dal well & keep aside to drain keep it in the sun to dry for 2-3 days.
• Rest follow the method I've given in the Kerala version from no 2-10.
• Dry & roast  all the ingredients even both the dals separately &  give it to the mill to powder it.
• Cool & store in a clean air tight jar.